La moderna
La Moderna Rigatoni Pasta
What it is
This is a type of dried pasta. It is made from durum wheat semolina and water. The pasta is shaped into large, ridged tubes. These tubes are cut straight at both ends. The ridges on the outside help sauces cling to the pasta. Rigatoni is a popular choice for many Italian-inspired dishes.
How people cook with it
Rigatoni is a versatile pasta shape. It works well with a wide variety of sauces and ingredients.
- Baked pasta dishes
- Hearty meat sauces
- Creamy cheese sauces
- Vegetable-based sauces
To cook rigatoni, bring a large pot of salted water to a rolling boil. Add the rigatoni and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta well, reserving some of the cooking water. Toss the drained rigatoni with your favorite sauce, adding a little of the reserved pasta water if needed to achieve the desired consistency. It is also excellent in baked dishes where it holds its shape and absorbs flavors.
How it differs from similar foods
Rigatoni differs from penne due to its larger diameter and straight-cut ends. Unlike ziti, rigatoni has ridges, which provide more surface area for sauce to adhere. Its substantial size makes it ideal for chunkier sauces and baked casseroles.
Who it is for
Home cooks looking for a robust pasta shape that can stand up to rich sauces and baking.
How to keep the rest
Store any unused dried rigatoni in a cool, dry place in an airtight container or its original packaging. This will help keep it fresh and prevent it from absorbing moisture or odors from the pantry. Properly stored, it can last for a long time.